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Salmon on Sweet Potato & Brussel Sprouts

Serve 3-4
Author: Delishar

Ingredients

Sweet Potato & Brussel Sprouts Hash

  • 1 large sweet potato diced
  • 200 g brussel sprouts shredded
  • 1 medium sized portobello mushroom diced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 3 tbsp italian parsley chopped
  • 1-2 tbsp olive oil

Salmon

  • 4 salmon fillet about 150g each, wild caught from The Alaska Guys
  • Salt and black pepper to taste
  • 2-3 tbsp olive oil

To serve

  • 1 avocado sliced
  • Homemade mayo + peri peri sauce to taste

Instructions

Sweet Potato & Brussel Sprouts Hash

  • Heat oil in skillet over medium high heat.
  • Add dice sweet potatoes and cook for 2-3 minutes, toss and cook for another 2-3 minutes or until slightly golden.
  • Push sweet potatoes aside and add onions, garlic, mushrooms, and red pepper.
  • Saute it together for a minute, and toss in sweet potatoes.
  • Add brussel sprouts, and saute until wilted.
  • Season with salt and black pepper.
  • Remove from heat and toss in italian parsley.

To serve

  • Serve fish over sliced avocado and hash, with a side of peri-peri mayo.

Salmon

  • Season salmon with salt and black pepper.
  • Heat pan on medium-high heat with olive oil.
  • When oil is shimmering, place salmon into pan, skin side up and hold for 1 couple of seconds.
  • Reduce heat to medium, and allow to cook for 3 minutes.
  • Flip, and cook for about 3-4 minutes or until desired done-ness.

Notes

Make sure you pat dry the salmon with paper towel before seasoning.
Bring salmon to room temp before cooking.